Paul Hollywood’s Ultimate Carrot Cake

An easy, crowd‑pleasing dessert that brings together crunchy pecans, warm spices, and a silky orange‑zest cream cheese frosting.

Introduction

If you’ve ever wondered how a celebrity baker turns a humble vegetable into a show‑stopping centerpiece, look no further than Paul Hollywood’s Ultimate Carrot Cake. This recipe is a perfect entry point for beginner‑to‑intermediate cooking enthusiasts who want to create a bakery‑level cake without the intimidation of complex techniques. The cake balances the earthy sweetness of carrots with the buttery richness of pecans, while a fragrant blend of cinnamon, ginger, and mixed spice adds that comforting warmth we all love in a classic carrot cake. Topped with a luxuriously smooth cream cheese frosting and finished with a crown of orange zest, this dessert is as beautiful as it is delicious.

In this post we’ll walk you through everything you need to know: the cake’s profile, a deep dive into each ingredient, a step‑by‑step guide extracted directly from the original method, and ideas for serving, storing, and customizing the recipe. By the end, you’ll feel confident enough to bake this cake for a family gathering, a birthday celebration, or simply a sweet treat to enjoy with a cup of tea.

Meal Profile

The recipe’s modest difficulty rating belies the depth of flavor it delivers. Because the steps are straightforward—mix, bake, frost, and garnish—anyone can achieve a professional look with a little patience and attention to detail.

Ingredient Highlight

Below is the complete ingredient list, presented in the order they appear in the recipe. Understanding each component will help you appreciate how they contribute to texture, taste, and visual appeal.

1. 155 ml sunflower oil, plus extra for greasing – Provides moisture and a tender crumb without adding a strong flavor, allowing the spices and carrots to shine.
2. 230 g self‑raising flour – The built‑in leavening agents give the cake its rise; using self‑raising flour simplifies the process for beginners.
3. 1 tsp baking powder – Adds a little extra lift, ensuring the cake stays light even with the dense carrot mixture.
4. 1½ tsp ground cinnamon – The classic warm spice that defines carrot cake.
5. ½ tsp mixed spice – A blend of nutmeg, cloves, and sometimes allspice, adding complexity.
6. ½ tsp ground ginger – Introduces a subtle zing that pairs beautifully with cinnamon.
7. 230 g light brown muscovado sugar – Its molasses‑rich flavor deepens the cake’s sweetness and gives a moist texture.
8. Finely grated zest of 1 satsuma or mandarin, plus strips to decorate – A citrus note that lifts the richness and provides a decorative touch.
9. 100 g pecans, halved – Crunchy nuts that add contrast to the soft crumb and a buttery flavor.
10. 260 g carrots, coarsely grated – The star ingredient; the moisture from carrots keeps the cake moist while adding natural sweetness.
11. 3 medium free‑range eggs, beaten – Bind the batter and contribute to the cake’s structure.
12. 50 g butter, softened – Adds richness to the frosting, creating a silky mouthfeel.
13. 200 g full‑fat cream cheese (recommended: Philadelphia) – The base of the frosting; its tang balances the sweet cake.
14. 100 g icing sugar, plus extra to dust – Sweetens and smooths the frosting.
15. Finely grated zest of 1 orange – Infuses the frosting with bright citrus aroma.
16. 2 oranges – Used for the orange‑zest garnish and optional candied peel.
17. 200 ml water – Forms the syrup for candied orange zest.
18. 200 g caster sugar – Sweetens the orange‑zest syrup, creating a glossy finish.

Tips for Ingredient Success

• Sunflower oil can be swapped for a neutral oil like canola if you prefer.
• Self‑raising flour works well here, but if you only have plain flour, add 2 tsp of baking powder per cup of flour.
• Muscado sugar is richer than standard brown sugar; if unavailable, use dark brown sugar for a similar depth.
• Pecans can be replaced with walnuts or almonds, though the flavor profile will shift slightly.
• Free‑range eggs give a richer yolk, but any large eggs will work.

Step‑by‑Step Instructions

The following numbered list pulls directly from the original method, ensuring you follow Paul Hollywood’s exact process while keeping the instructions clear and easy to follow.

1. Preheat the oven to 180 °C (fan 160 °C) / gas mark 4. Grease an 18 cm loose‑bottomed round cake tin and line the base with baking paper. In a large bowl, sift together the self‑raising flour, baking powder, ground cinnamon, mixed spice, and ground ginger. Add the light brown muscovado sugar, grated satsuma/mandarin zest, halved pecans, and coarsely grated carrots. Stir until everything is well combined. Finally, stir in the beaten eggs and sunflower oil, mixing until the batter is smooth and homogeneous.

2. Pour the batter into the prepared tin and bake for 1 hour, or until a skewer inserted into the centre comes out clean. Once baked, transfer the cake to a cooling rack, leaving it in the tin for 5 minutes. Then turn the cake out onto the rack and allow it to cool completely before icing.

3. Prepare the cream cheese frosting: In a large bowl, beat the softened butter with a hand mixer until it becomes really soft and creamy. Add the full‑fat cream cheese and continue beating until the mixture is well combined. Sift the icing sugar over the mixture, add the finely grated orange zest, and beat until the frosting is smooth and spreadable. Cover the bowl and store the frosting in the refrigerator until you’re ready to assemble the cake.

4. Make the orange‑zest garnish: Carefully pare the zest from one orange using a fine grater or a vegetable peeler (a tool like a micro‑plane works wonderfully). In a saucepan, combine the water and caster sugar, heating gently until the sugar has fully dissolved. Add the orange zest strips to the syrup, remove the pan from the heat, and let the zest sit in the syrup until it has completely cooled. The zest will become lightly candied and glossy—perfect for decoration.

5. Assemble the cake: Using a sharp knife, carefully cut the cooled cake in half horizontally (watch Paul Hollywood’s cheat‑sheet video for a flawless cut). Spread half of the chilled cream cheese frosting between the two layers, then spread the remaining frosting over the top of the cake. Finally, decorate the cake with the orange‑zest strips you prepared in step 4, arranging them in a crown‑like pattern around the perimeter.

Serving Suggestions & Variations

Classic Presentation

• Room‑temperature serving: Remove the cake from the fridge about 30 minutes before serving to allow the frosting to soften slightly, making each slice melt in the mouth.
• Accompaniments: Pair with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream for extra indulgence.

Seasonal Twists

Dietary Adjustments

• Gluten‑Free: Use a 1:1 gluten‑free self‑raising flour blend. Ensure the baking powder is gluten‑free as well.
• Vegan: Replace eggs with a flax‑egg (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a plant‑based cream cheese alternative. Swap butter for vegan margarine.
• Reduced Sugar: Cut the muscovado sugar by 25 % and increase the orange zest for extra flavor without extra sweetness.

Creative Garnishes

• Nutty Crunch: Sprinkle toasted, finely chopped pecans over the frosting just before the final orange zest crown.
• Chocolate Drizzle: Melt dark chocolate and drizzle thin lines over the frosting, then use a toothpick to create a marbled effect.
• Edible Flowers: Place a few edible violet or rose petals on top for an elegant, garden‑fresh look.

Conclusion

Paul Hollywood’s Ultimate Carrot Cake proves that a truly impressive dessert doesn’t have to be complicated. With just a handful of pantry staples, a modest amount of prep time, and a straightforward baking process, you can deliver a cake that looks and tastes like it came from a high‑end bakery. The combination of moist, spiced carrot batter, crunchy pecans, and a silky orange‑zest cream cheese frosting creates layers of texture and flavor that will keep your guests reaching for seconds.

Remember, the key to success lies in respecting each step: properly greasing the tin, not over‑mixing the batter, allowing the cake to cool completely before frosting, and giving the orange zest enough time to absorb the syrup. These small details elevate an “easy” recipe into a memorable culinary experience.

So preheat that oven, gather your ingredients, and let the warm aromas of cinnamon, ginger, and orange fill your kitchen. Whether you’re baking for a holiday celebration, a birthday, or simply because you deserve a slice of something sweet, this carrot cake will become a beloved staple in your recipe repertoire. Happy baking!

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